Chicken And Asparagus Bake Recipe


Difficulty LevelEasyServings12
MethodMain Ingredient
Interest Group


 Whole chicken breasts6 Large
 Onion1 Medium, chopped
 Butter1⁄2 Cup (8 tbs) (1 Stick)
 Canned sliced mushrooms8 Ounce
 Cream of chicken soup1 Can (10 oz)
 Evaporated milk5 Ounce
 Sharp cheddar cheese8 Ounce, shredded (About 2 Cups)
 Tabasco sauce1⁄4 Teaspoon
 Soy sauce2 Teaspoon
 Salt1 Teaspoon
 Pepper1⁄2 Teaspoon
 Mono sodium glutamate1 Teaspoon
 Chopped pimentos2 Tablespoon
 Canned asparagus30 Ounce (Two 15 Ounce Cans)
 Slivered almonds1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 349 Calories from Fat 166

% Daily Value*

Total Fat 20 g30.2%

Saturated Fat 9.6 g48.2%

Trans Fat 0 g

Cholesterol 110.7 mg

Sodium 719.9 mg30%

Total Carbohydrates 8 g2.6%

Dietary Fiber 1.6 g6.4%

Sugars 3 g

Protein 35 g69.2%

Vitamin A 22.9% Vitamin C 27.8%

Calcium 20.9% Iron 9.9%

*Based on a 2000 Calorie diet


Rinse the chicken and pat dry.
Boil in seasoned water until tender.
Cool, debone and tear into bite-size pieces.
Saute the onion in the butter over medium-low heat for about 5 minutes.
Stir in the mushrooms, cream of chicken soup, evaporated milk, Cheddar cheese, Tabasco, soy sauce, salt, pepper, MSG and pimentos.
Simmer for 5 to 10 minutes or until cheese melts.
Layer the chicken, asparagus and cheese sauce 1/2 at a time in a large greased baking dish.
Top with almonds.
Bake at 350 degrees for about 30 minutes or until bubbly; do not add liquid even if the mixture looks dry.